In a roasting pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 30 minutes in a preheated 325 degrees F oven.

Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.

Rub turkey breast with olive oil. Season with salt and pepper.

Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 2 hours. Remove foil and roast an additional 1-1/4 to 1-1/2 hours or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.

Remove turkey and vegetables from roasting pan. Allow turkey to rest for 15 minutes.

Reserve 6 cloves of garlic and pan juices. Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl. Process until mixture is smooth. Reheat sauce to simmer.

Courtesy of the National Turkey Federation